The Japanese Journal of Taste and Smell Research

Volume 14, Issue 2

Displaying 1-16 of 16 articles from this issue

Download citation

Show all abstracts

[title in Japanese]

Article type: Cover
2007Volume 14Issue 2 Pages Cover1-
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_Cover1

JOURNAL FREE ACCESS

Download PDF (126K)
[title in Japanese]

Article type: Appendix
2007Volume 14Issue 2 Pages App3-
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_App3

JOURNAL FREE ACCESS

Download PDF (91K)
[title in Japanese]

Article type: Index
2007Volume 14Issue 2 Pages Toc1-
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_Toc1

JOURNAL FREE ACCESS

Download PDF (69K)
Introductory remarks

Toshihide Nishimura

Article type: Article
2007Volume 14Issue 2 Pages 93-94
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_93

JOURNAL RESTRICTED ACCESS

Download PDF (281K)
Traditional food in Ishikawa prefecture-components of Ishiru (fish sauce) in Noto peninsula and its possibilities as a functional food

Toshihide Michihata

Article type: Article
2007Volume 14Issue 2 Pages 95-104
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_95

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (992K)
Tofuyo is an indigenous fermented food in Okinawa, Japan; Its history, chemical characteristics and physiologically functional properties

Masaaki Yasuda

Article type: Article
2007Volume 14Issue 2 Pages 105-116
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_105

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (1537K)
Deliciousness and physiological function of heshiko and narezushi processed from mackerel as traditional marine fermented foods in Fukui, Japan

Yoshiaki Akahane, Kouji Itou

Article type: Article
2007Volume 14Issue 2 Pages 117-128
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_117

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (1432K)
The history and medical food of Bacillus subtilis natto

Hiroyuki Sumi

Article type: Article
2007Volume 14Issue 2 Pages 129-136
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_129

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (778K)
The course of Miso development and its expected effectiveness

Kazuyuki Kawano

Article type: Article
2007Volume 14Issue 2 Pages 137-144
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_137

JOURNAL RESTRICTED ACCESS

Download PDF (731K)
Healthy function ingredients of kombu, alginic acid and fucoidan

Hiroshi Aoki

Article type: Article
2007Volume 14Issue 2 Pages 145-152
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_145

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (1185K)
Recognition of protein nutrition status in the brain regulates preference for umami taste substances and sodium chloride

Kunio Torii

Article type: Article
2007Volume 14Issue 2 Pages 153-162
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_153

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (1098K)
Taste receptor cells with action potentials as an initiation site for the gustatory information transduction pathway

Ryusuke Yoshida, Keiko Yasumatsu, Yuzo Ninomiya

Article type: Article
2007Volume 14Issue 2 Pages 163-170
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_163

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (1035K)
Taste transduction within taste buds

Kiyonori Yoshii, Yoshitaka Ohtubo, Takashi Kumazawa

Article type: Article
2007Volume 14Issue 2 Pages 171-178
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_171

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (905K)
Evolution and regulation of odorant receptor genes

Junji Hirota

Article type: Article
2007Volume 14Issue 2 Pages 179-186
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_179

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (789K)
X-ray crystal structural analysis of neoculin, a taste-modifying protein

Yuji Morita, Keiko Abe

Article type: Article
2007Volume 14Issue 2 Pages 187-192
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_187

JOURNAL RESTRICTED ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (666K)
Taste study and brain : contribution of fNIRS

Masako Okamoto, Ippeita Dan

Article type: Article
2007Volume 14Issue 2 Pages 193-198
Published: 2007
Released on J-STAGE: May 30, 2018

DOIhttps://doi.org/10.18965/tasteandsmell.14.2_193

JOURNAL RESTRICTED ACCESS

Download PDF (828K)

Register with J-STAGE for free!